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International Journal of Food Sciences and Nutrition|August 14, 2020
Probiotics and Covid-19Benedetta Bottari, Vincenzo Castellone, Erasmo Neviani
Foods (Basel, Switzerland)|November 27, 2021
Eating Fermented: Health Benefits of LAB-Fermented FoodsVincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
Frontiers in Microbiology|December 8, 2018
How the Fewest Become the Greatest. L. casei's Impact on Long Ripened CheesesBenedetta Bottari, Alessia Levante, Erasmo Neviani, et al.
Applied Microbiology and Biotechnology|October 20, 2006
Application of FISH technology for microbiological analysis: current state and prospectsBenedetta Bottari, Danilo Ercolini, Monica Gatti, et al.
Frontiers in Microbiology|March 2, 2013
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano ReggianoErasmo Neviani, Benedetta Bottari, Camilla Lazzi, et al.
Frontiers in Microbiology|November 2, 2016
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk TransformationElena Bancalari, Valentina Bernini, Benedetta Bottari, et al.
Foods (Basel, Switzerland)|April 3, 2021
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated CulturesElena Bancalari, Francesco Martelli, Benedetta Bottari, et al.
International Journal of Food Microbiology|January 8, 2013
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey startersBenedetta Bottari, Caterina Agrimonti, Monica Gatti, et al.
Systematic and Applied Microbiology|June 25, 2013
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheeseMarcela Santarelli, Benedetta Bottari, Camilla Lazzi, et al.
Foods (Basel, Switzerland)|March 19, 2020
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived JuicesElena Bancalari, Vincenzo Castellone, Benedetta Bottari, et al.
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